Time 30 min
Eggplant /Brinjals 3-4 medium size chopped into cubes
Potato 2 medium size chopped into cubes
Finely chopped onion 2 medium size
Finely chopped tomato 2 medium size
Red chili powder 1 tsp and ginger garlic paste 1/2 tsp / Kolhapuri masala 2 tsp
Turmeric powder 1/4 tsp
Jaggery 1/2 tsp
Water 1/4 cup
Coriander 1 tsp for garnishing
Oil 2 tbsp
Salt to taste
Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped brinjal and potato to the pan and mix well for 2-3 min. Then add water, jaggery, salt, mix well. Cover with lid. Cook on low flame for about 10-15 min till brinjal and potato are cooked properly. Garnish with coriander and serve hot.
If you add more oil (2.5 tbsp) then u don't need to add water to cook the brinjal and potato. Just cover with lid and cook on low flame.